With the big day fast approaching, Christmas dinner preparations will be well underway.
For many households, there’s always one contentious food item on the dinner table every year: Brussels sprouts.
However, Irish chef Brian McDermott thinks many people don't see the hidden quality of the “little balls of mini cabbage that take on big flavours”.
On Newstalk Breakfast, he had a recipe for anyone looking to make the Christmas mainstay more bearable.
He said: “I’m going to admit publicly you need to slightly overcook them. I love the depth and bitterness you get.
“I have a gorgeous little recipe that brings in chestnuts and some smoked bacon.”
To start, you put the sprouts into boiling water for about 8-10 minutes.
When they’re softened, you drain them and then mash them to break them up.
Get a frying pan and melt some butter, then add a pinch of nutmeg and a pinch of pepper.
Gary said: “Nutmeg repeats itself all day - it gives you back that flavour to remind you you’ve had gorgeous sprouts.”
You can then fry that mix up a bit of your Christmas glazed ham - or alternatively a little bit of bacon - for just a few minutes.
Gary said: “Pour in some cream, and now you’ve almost got a base for a casserole.
“In with the sprouts, toss them around a few times. [Put in] chopped chestnuts and some fresh sage leaves… then into the oven at 200 degrees for five minutes, and they come out like a beautiful baked casserole.
“Put it in the middle of the table then, and let everybody agree or disagree then: do they love them, hate them or otherwise?”
